Name: Peppermint Candy Cane Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (360g); ½ teaspoon baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened) (227g); 1 cup granulated sugar (200g); 1 large egg; 2 teaspoons vanilla extract; 1½ teaspoons peppermint extract; 1 teaspoon red food coloring; 3 tablespoons crushed peppermint candies

There’s just something magical about seeing those classic red-and-white swirls come to life, isn’t there? These Peppermint Candy Cane Cookies Recipe bring that festive charm right to your kitchen, with a tender, buttery bite and a burst of cool peppermint that’s truly unforgettable.

The image shows a single candy cane shaped cookie placed in the middle of a white plate with red and green Christmas designs around the edge, including small figures like a teddy bear and a rocking horse. The cookie has two twisted layers: one red and one light beige, creating a striped look. Behind this plate, there is a white tray filled with many more of these candy cane cookies, resting on a red cloth. To the right of the tray, there is a large white mug decorated with Christmas trees and filled to the top with small white marshmallows. The setting is on a white marbled surface with a cozy holiday feel. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe
Top Tip
How to Serve Peppermint Candy Cane Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Candy Cane Cookies Recipe

Why You'll Love This Recipe

I’ve made these cookies every holiday season for years, and they never fail to impress both young and old. Not only do they look gorgeous and festive, but the mix of peppermint and buttery dough creates a nostalgic flavor that takes me right back to cozy winter days.

Classic Holiday Vibes: These cookies are shaped exactly like candy canes, making them perfect for gift-giving or decorating your holiday table.
Perfect Texture: Soft inside with just the right crisp on the edges—like the best Christmas cookie should be.
Fresh Peppermint Flavor: Real peppermint extract plus crushed peppermint candies on top make these feel extra special and festive.
Simple Steps: Even if you’re new to baking fancy cookies, the step-by-step method is straightforward and fun to follow.

Twisted candy cane-shaped cookies with alternating red and off-white dough stripes are neatly placed on a dark patterned baking tray, with a slight dusting of flour visible on the tray. The cookies have a smooth texture, and the red dough provides a bright contrast to the creamy off-white dough, making each candy cane shape clear and neat. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Peppermint Candy Cane Cookies Recipe calls for ingredients that work beautifully together to create that melt-in-your-mouth texture with a burst of minty freshness. Choosing quality extracts and fresh peppermint candies really makes the difference here.

Flat lay of a mound of all-purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a slab of softened unsalted butter, a small white ceramic bowl of granulated sugar, one large whole uncracked egg with a clean shell, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of clear peppermint extract, a small white ceramic bowl with bright red gel food coloring, and a small white ceramic bowl heaped with crushed peppermint candies, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for structure, ensuring the cookies hold their shape during baking.
Baking powder: Just a hint to give the dough a little lift and tenderness.
Salt: A small pinch to balance sweetness and enhance flavors.
Unsalted butter: Softened for creamy texture and rich flavor — I always use real butter for that homemade taste.
Granulated sugar: Sweetens the dough and helps achieve that crisp edge.
Egg: Adds moisture and helps bind everything together.
Vanilla extract: Adds warmth and depth to soften the peppermint sharpness.
Peppermint extract: The star flavor here — just the right amount brings that iconic cool mint taste.
Red food coloring: For that classic candy cane stripe vibrancy; I recommend gel coloring for deeper hues without extra liquid.
Crushed peppermint candies: Sprinkled on top after baking for crunch and extra peppermint punch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Peppermint Candy Cane Cookies Recipe is fun to customize. I often play with the peppermint intensity or shape the dough a little differently to suit the mood—feel free to put your own twist on it!

Variation: One year, I swapped half the granulated sugar for brown sugar to add a subtle caramel note. It was unexpected but delightful with peppermint.
Dietary tweaks: For gluten-free versions, I’ve experimented with gluten-free flour blends—just be mindful they can affect texture slightly.
Seasonal twists: You can skip the red food coloring and add mini chocolate chips for a chocolate-mint spin anytime beyond the holidays.

Step-by-Step: How I Make Peppermint Candy Cane Cookies Recipe

Step 1: Whisk the Dry Ingredients

I start by mixing the all-purpose flour, baking powder, and salt in a medium bowl. This dry mix is the foundation, ensuring even distribution and helping the cookies hold their shape. Whisking it well helps prevent clumps that can throw off the dough.

Step 2: Cream Butter and Sugar

Using a stand mixer with the paddle attachment, beat softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy—about 3 minutes. This step is crucial because it introduces air into the dough, helping the cookies bake into tender little clouds of joy.

Step 3: Add the Flavors and Egg

Next, beat in the egg, vanilla extract, and peppermint extract. Don’t forget to scrape down the bowl once or twice so everything blends perfectly. This is where your kitchen starts smelling like holiday magic.

Step 4: Combine Dry Ingredients

Lower the mixer speed and slowly add the flour mixture. Beat just until incorporated — the key is not to overmix to keep your cookies tender. If a bit of flour sticks at the bottom, I usually knead it in by hand gently to avoid toughening the dough.

Step 5: Divide and Color the Dough

I split the dough in half. One half stays plain; the other gets colored with red food coloring. I prefer gel color for vibrancy, but liquid works fine—just add it gradually so your dough doesn’t get too soft. Then I wrap each half into a disk and chill for at least 4 hours. Patience here makes shaping easier and helps the cookies bake evenly.

Step 6: Shape Your Candy Canes

Once chilled, I cut each dough disk into 1-inch cubes. I roll each cube into a ball, lightly flour the surface, then roll into a 5-inch rope. Placing one red and one white rope side by side, I twist gently, then curve an end to form the candy cane hook. It’s a fun step—you can even get the kids involved here!

Step 7: Bake and Finish

After placing the candy canes on a parchment-lined baking sheet with some space between, I bake them at 375°F for about 10 minutes, or just until they look dry on top. Right out of the oven, I sprinkle them with crushed peppermint candies, letting them stick as the cookies cool. That final touch gives these cookies a delightful crunch and extra peppermint pop.

Top Tip

After making Peppermint Candy Cane Cookies Recipe many times, I’ve learned a few key tricks that really help these cookies come out perfect every time.

Chill the Dough Well: Don’t rush the chilling step—firm dough is so much easier to roll and shape without sticking or tearing.
Use Gel Food Coloring: It gives that vibrant red you want without altering the dough’s texture with extra liquid. A little goes a long way.
Don’t Overmix the Flour: Mix until just combined. Overworking the dough can make your cookies tough instead of tender.
Sprinkle Peppermint While Warm: Adding crushed candies right after baking helps them stick and slightly soften, blending beautifully with the cookie's crunch.

How to Serve Peppermint Candy Cane Cookies Recipe

peppermint candy cane cookies - Serving Suggestion

Garnishes

I love serving these cookies with a simple dusting of powdered sugar or extra crushed peppermint for that festive look. Sometimes a thin drizzle of white chocolate over the top adds an elegant touch and a creamy contrast to the peppermint crunch.

Side Dishes

These cookies pair wonderfully with a glass of cold milk, hot cocoa, or peppermint-spiced coffee. If you're hosting a holiday party, consider adding gingerbread or snickerdoodles to your cookie platter for variety and crowd-pleasing options.

Creative Ways to Present

One year, I arranged these peppermint candy cane cookies upright in a festive mug filled with crushed candy canes, turning it into a charming edible centerpiece. I also like packaging them in clear cello bags tied with red and white twine—perfect for gifting teachers or neighbors.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a week. Placing a piece of bread in the container helps keep the cookies from drying out, keeping them soft while maintaining the crisp edges I love.

Freezing

These cookies freeze beautifully—wrap baked cookies individually in plastic wrap, then store them in a freezer-safe bag. When you want a festive treat, thaw at room temperature for a couple of hours. The texture and flavor stay just like fresh.

Reheating

I gently warm leftover cookies in a 300°F oven for 5 minutes if I want to bring back that fresh-from-the-oven feeling. Just be careful not to overheat, or they might lose their soft center.

Frequently Asked Questions:

Can I use any type of peppermint extract for this recipe?

Absolutely! However, I find the quality of the peppermint extract makes a big difference. Pure peppermint extract gives a fresh, vibrant flavor compared to artificial ones, which can taste harsh. If you love peppermint, go for the high-quality extract for the best taste.

Why is it important to chill the dough before shaping?

Chilling the dough firms it up, which makes it much easier to handle and shape without sticking or tearing. It also helps the cookies hold their shape during baking instead of spreading too thin. I don’t skip this step—it really improves the final texture and appearance.

Can I make these cookies without red food coloring?

Yes! If you prefer to keep things natural or just want a less colorful cookie, omit the red food coloring altogether. You’ll have simple peppermint swirl cookies that are just as delicious. Another idea is to use natural beet juice powder or other natural colorings if you want some color without artificial dyes.

How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature. To keep them soft, I recommend adding a slice of bread in the container—it helps maintain moisture. Avoid stacking them too tightly to prevent the peppermint candy from cracking or sticking together.

Final Thoughts

This Peppermint Candy Cane Cookies Recipe really holds a special place in my heart because it captures the essence of the holidays perfectly — the look, the flavor, the joyful memories. I hope you enjoy making them as much as I do and that they bring a little extra sparkle to your season. Trust me, once you bake these, they’ll be your go-to peppermint treat every year!